Prep 5 mins
Cook 9 mins
Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish.
- 1 medium orange
- 1 tablespoon canola oil
- 4 cups broccoli florets
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 tablespoon soy sauce or 1 tablespoon nama shoyu
- 1⁄2 teaspoon sesame oil
- 2 teaspoons sesame seeds
- Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.
- Heat the oil over medium high heat in a large skillet until hot.
- Add the broccoli and cook for about 5 minutes, stirring occasionally.
- Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.
- In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.
- Sprinkle with sesame seeds and serve immediately.
Nice and subtle with just the right amount of tang, used broccoli, beans and asparagus. Terrific!
We loved this thank you Geema. I used a mix of brocolli and asparagus (just coming into season). I had cut the broccoli a bit large, so when i added the liquid, I put a lid over the skillet and allowed the veg to steam for a couple of minutes. Those flavours went right through the veggies-yummmm. Next time though, I'll know to cut my florets a little smaller to make it the completely right way;-)
This recipe produces a tender crisp vegetable that is lightly flavored with ginger and a touch of citrus. I do think that next time, I will cook it just a few minutes in the microwave before proceeding. I agree this would be good with asparagus.